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Creamy garlic mushroom chicken topped with sautéed mushrooms and fresh parsley, served in a rich, savory cream sauce.

Creamy Mushroom Chicken

Tender pan-fried chicken cutlets smothered in a garlicky creamy mushroom sauce. Quick, elegant, and ready in about 30 minutes—perfect for weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large chicken breasts
  • Salt & pepper to taste
  • Flour for dredging
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 12 ounces mushrooms cremini or white, sliced
  • ¼ teaspoon Italian seasoning
  • 3 cloves garlic minced
  • ½ cup chicken broth
  • ½ teaspoon lemon juice
  • ½ teaspoon Dijon mustard
  • 1 cup heavy cream

Equipment

  • Large skillet

Method
 

  1. Slice chicken breasts in half lengthwise to make 4 cutlets. Season with salt and pepper and dredge lightly in flour.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden. Remove and set aside.
  3. Add butter to the skillet. Add mushrooms and Italian seasoning; cook until moisture evaporates and mushrooms sear. Remove mushrooms.
  4. Add garlic, chicken broth, lemon juice, and Dijon. Stir and reduce by half (3–4 minutes).
  5. Stir in heavy cream. Return chicken and mushrooms to the skillet. Simmer about 5 minutes until chicken is cooked through and sauce thickens slightly. Season to taste and serve.

Notes

Slice chicken into even cutlets for uniform cooking. Let mushrooms fully release and cook off their moisture for best flavor. Reduce the broth mixture before adding cream. Excellent over mashed potatoes, pasta, or rice. Leftovers reheat gently with a splash of broth or cream. Optional: finish with Parmesan or a handful of spinach.